VEGGIE-RICH GNOCCHI BOLOGNESE

THIS DELICIOUS MEAL IS A POWERHOUSE OF VEGGIES, BUT THE KIDS WON’T MIND. A TRUE ITALIAN CLASSIC WITH A FEW EXTRAS, THIS DISH HAS BEEN RAMPED UP BY USING GNOCCHI INSTEAD OF REGULAR OLD SPAGHETTI. GNOCCHI ARE SMALL DUMPLINGS MADE WITH POTATOES AND FLOUR. THEY STAND UP WELL TO THE ROBUSTNESS OF THE BOLOGNESE SAUCE AND ADD AN UNEXPECTED CREAMINESS TO THE OVERALL TASTE SENSATION.

STOVE – LARGE POT

1 Tbsp olive oil

400–600g beef mince

2 Tbsp Worcestershire sauce

½ cup finely chopped onion

½ tsp finely chopped garlic

2 tsp dried basil

2 tsp dried origanum

salt and pepper to taste

1 × 400g can chopped tomatoes

2 Tbsp tomato paste

2 Tbsp chutney

2 cups beef stock

½ cup red wine

½ cup sliced carrots (in rounds)

2 cups chopped mushrooms

1 green pepper, chopped

1 red pepper, chopped

500g gnocchi

grated or shaved Parmesan for sprinkling

roughly chopped fresh parsley or other herbs for garnishing

1.Heat the olive oil in a large pot, then add the mince and Worcestershire sauce and sauté until the mince has browned (stir regularly to break up the mince). Add the onion and garlic and continue to cook until the onion has softened. Stir in the basil, origanum and salt and pepper.

2.Add the chopped tomatoes, tomato paste, chutney, beef stock, red wine, carrots, mushrooms and peppers and simmer for 10–15 minutes, stirring occasionally. Adjust the seasoning if necessary.

3.Add the gnocchi and stir through gently. Allow to simmer for 4–5 minutes or until the gnocchi is heated through. Sprinkle generously with the grated or shaved Parmesan. Garnish with parsley and serve immediately.